CHOCOLATE GANACHE FROSTING
This amazing chocolate ganache frosting is decadent, versatile, and made with only 2 ingredients! This easy recipe can be used as-is or whipped for a fluffy finish.
Provided by Lily Ernst
Categories dessert
Time 15m
Number Of Ingredients 2
Steps:
- - You start by heating up the heavy cream. You can do this on the stovetop or in the microwave.
- on the stovetop- Pour the cream into a small heavy saucepan. Place on the stovetop over medium-low heat and warm up the cream, while stirring frequently, until you can clearly see steam coming off the surface and/or tiny bubbles start to form along the edge. Remove from the heat immediately to prevent it from reaching the boiling point and boiling over.
- - Place the cream in a larger measuring cup or larger microwave-safe bowl, and the reason for this is just in case the cream boils over. Heat the cream in 15-second increments, stirring in between, until it's steaming or JUST starts to boil.
- - Pour the hot cream over the semi-sweet chocolate chips and let steep for 5 minutes without stirring.
- - Slowly whisk the cream and melted chocolate together until smooth.
- - Let cool at room temperature until it reaches your desired consistency or let it cool in the fridge for 1 hour if you want to whip the frosting. After cooling at room temperature for 15-30 minutes, the ganache should be thick enough to be used as a glaze. After about 1 hour, it should reach a pudding-like consistency and be thick enough to spread, pipe or be used as a dip.
- - Whipping the ganache. After the ganache has been chilled in the fridge for an hour, beat the ganache until light and fluffy (about 4 minutes). It will have the taste and texture of a rich chocolate mousse. Spread or pipe on your cakes as desired.
Nutrition Facts : Calories 129 calories, Sugar 11.1 g, Sodium 2.7 mg, Fat 9 g, SaturatedFat 5.7 g, TransFat 0.1 g, Carbohydrate 12.4 g, Fiber 1.4 g, Protein 1.6 g, Cholesterol 11.3 mg
VELVET CHOCOLATE CAKE RECIPE WITH CHOCOLATE GANACHE ICING
Velvet Chocolate Cake with Chocolate Ganache Icing is EVERYTHING I need for a Christmas dessert! This moist and amazing Chocolate Cake Recipe is velvety smooth, virtually fool proof, and sure to please everyone at your holiday party. This Chocolate Bundt Cake is my very favorite chocolate cake on the planet!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F and set the oven rack to the middle position.
- Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. Or spray the pan with nonstick spray (the type with flour included).
- In a small microwave-safe bowl, melt the chocolate morsels at MEDIUM heat for 30 seconds. Stir the chocolate and continue microwaving and stirring at 15-second intervals until melted. Stir until creamy and smooth.
- In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together at medium speed until fluffy and completely incorporated, about 5 minutes.
- Add the eggs, one at a time, beating just until incorporated after each addition.
- Add the melted chocolate and mix just until well blended.
- On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture, ½ of the sour cream, ⅓ of the flour mixture.)
- Very gradually add the hot water and beat on LOW just until blended.
- Add vanilla and stir.
- Spoon the batter evenly into the prepared tube pan.
- Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack.
- While the cake cools, make the ganache. In a large microwave-safe bowl, heat the cream on medium heat until a few bubbles are visible (just beginning to boil).
- Add the chocolate morsels, stirring every 15 seconds or until the chocolate melts.
- Add the butter and stir until fully incorporated.
- Pour the ganache (SEE NOTE) over the cake and sprinkle with flaked sea salt.
Nutrition Facts : Calories 684 kcal, Carbohydrate 80 g, Protein 8 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 100 mg, Sodium 258 mg, Fiber 4 g, Sugar 56 g, ServingSize 1 slice, TransFat 1 g, UnsaturatedFat 13 g
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
CHOCOLATE GANACHE FROSTING FOR CHOCOLATE VELVET CAKE
Make and share this Chocolate Ganache Frosting for Chocolate Velvet Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 3m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Preparation. Let sour cream stand at room temperature 1 hour.
- Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
- Stir in sour cream. Yield 4 cups.
Nutrition Facts : Calories 153.5, Fat 13.1, SaturatedFat 7.8, Cholesterol 24.8, Sodium 42.3, Carbohydrate 7.4, Fiber 0.3, Sugar 5, Protein 2
CHOCOLATE GANACHE CAKE
Steps:
- Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
- Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
CHOCOLATE GANACHE FROSTING FOR FUDGY DEVIL'S FOOD CAKE
This rich, thick frosting is the perfect topper for our Fudgy Devil's Food Cake. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Combine chocolate and corn syrup in a large heatproof bowl. Bring cream just to a simmer over medium-high heat; pour over chocolate mixture. Let stand, without stirring, until chocolate begins to melt.
- Beginning near the center and working outward, whisk melted chocolate into cream until mixture is combined and smooth. Continue to whisk until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (frosting will continue to thicken after whisking).
CHOCOLATE GANACHE FROSTING
From the Syllabub blog at blogspot.com. Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.
Provided by DrGaellon
Categories Dessert
Time 18m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
- Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
- Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
- Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.
Nutrition Facts : Calories 68.4, Fat 7.3, SaturatedFat 4.6, Cholesterol 27.2, Sodium 7.5, Carbohydrate 0.6, Protein 0.4
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
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